The Diet Detective: 4 Fall Soup Recipes

15-Minute Roasted Red Pepper Bisque

Healthy recipe from Marlene Koch, RD, Eat More of What You Love, Running Press, 2012

Makes 6 servings

Ingredients:

2 tsp canola oil

1 garlic clove, minced

1 small shallot, diced

2 cups roasted red peppers (about two 15-oz. jars)

1 tbsp tomato paste

2 (14-oz.) cans, or 3 1/2 cups, reduced-sodium chicken broth

1 tsp sugar

1 tsp paprika (smoked, if possible)

Pinch of cayenne

Pinch of salt

1/2 cup nonfat half-and-half

2 tsp cornstarch

Light sour cream (optional)

Preparation:

Heat the oil in a large soup pot over medium heat. Add the garlic and shallot and saut? 3 to 4 minutes, until the shallot is softened. Add the peppers, tomato paste, broth, sugar, paprika, cayenne and salt, and bring to a boil. Reduce the heat and simmer for 10 minutes.

In a small bowl, whisk together the half-and-half and cornstarch. Set aside.

Transfer the soup to a blender, or use an immersion blender, and puree until smooth while slowly adding the half-and-half mixture. If using a blender, return the pureed soup to the pot and bring to a low simmer for 1 to 2 minutes until thickened and warm. Serve garnished with sour cream, if desired.

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